Tour of M/Y IRENE with Captain Konstantinos Papamakarios in Poros 2025.
In addition to being a luxury yacht, IRENE is an economical option, with a cruising speed of 20 knots and a fuel consumption of 350 liters per hour. – You can see a lot in a one-week charter.
The back wall opens out to create a nice open feel. The Captain describes it as a mobile beach house.
IRENE Yacht Description
The 69’5” (21.16m) yacht IRENE is an excellently-maintained classic Ferretti yacht with elegant design and a child-friendly, light-filled interior. It’s the ideal yachting platform for families and groups of friends, as well as couples looking for romantic charters. IRENE sleeps eight guests in four cabins, with further accommodation for a crew of four, meaning the 1:2 guest-to-crew ratio guarantees impeccable onboard service.
Accommodation
One Master queen bedded cabin with en-suite bathroomOne VIP queen bedded with en-suite bathroom
One Twin bedded cabin with en-suite bathroom
One Twin bedded cabin with bunk beds (Both twin cabins are sharing one bathroom)
What is the cabin arrangement of IRENE?
- 2 Double cabins
- 2 Twin cabins
IRENE
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Weekly price: €20,500 - €24,900
Low Season | High Season
- Length: 69'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Ferretti
- Consumption: 350 Litres/Hr
- Cruising Speed: 20 knots
- Max. Speed: 25 knots
- Built Year: 1999
- Refit: 2024
Related Videos
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a motor yacht like IRENE, the expected APA is 25% to 40% of the charter price (€5,125 - €8,200), making the charter cost €25,625 to €28,700. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
IRENE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 12%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 41,000EUR to 49,800EUR | 8,200EUR to 14,940EUR | 4,920EUR to 5,976EUR | 54,120EUR to 70,716EUR | Discounts outside the main season are common. | |
| 7 day charter | 20,500EUR to 24,900EUR | 4,100EUR to 7,470EUR | 2,460EUR to 2,988EUR | 27,060EUR to 35,358EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 10,250EUR to 12,450EUR | 2,050EUR to 3,735EUR | 1,230EUR to 1,494EUR | 13,530EUR to 17,679EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 20,500EUR / 6 * 3 days = 10,250EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR20,500
High season rate: EUR24,900
High season (July, August): 24.900 Euro/week plus expenses
Low season (rest of the period): 20.500 Euro/week plus expenses
APA: 40% on official charter fee
Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee
High season (July, August): 24.900 Euro/week plus expenses
Low season (rest of the period): 20.500 Euro/week plus expenses
APA: 40% on official charter fee
Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Seabob | 1 Seabob F5 for powered cruising on the surface and underwater. |
| Tubes - towables | 1 single tube and 1 double tube for towing. |
| Wakeboard | Wakeboard for towing behind the tender. |
| Paddleboards (inflatable SUPs) | 2 inflatable paddleboards (SUPs). |
| SUP motor | 1 Aquamarine Bluedrive S Power fin SUP motor. |
| Kayak | 1 kayak. |
| Canoes | Canoes for paddling. |
| Water skis | 2 pairs of waterskis (1 adult pair and 1 children pair). |
| Snorkeling equipment | Snorkeling equipment for guests. |
| Fishing equipment | Fishing equipment for guests. |
Crew
Captain: Konstantinos Papamakarios
Leads the yacht with a safety-first approach, drawing on 20+ years in the maritime industry. Uses local knowledge to guide guests through the Greek islands with clear communication.
- Greek
- Yachtmaster Offshore Diploma (Royal Yachting Association)
- Speaks Greek and English
- Previous yachts include M/Y CATHERINE II (Princess 65'), M/Y SANTA ELENA (Possilipo 95'), M/Y SEADOG (Ferretti 800), Pershing 62'
Runs meal service with the pace and consistency that comes from a 25-year culinary career across hotels, restaurants, and yachts. Trained in Argentinian cuisine and focuses strongly on fish dishes.
- Diploma in Culinary Arts (Higher School of Tourism Professions of Anavyssos)
- Argentinian cuisine training in Argentina
- Speaks Greek, English, and German
- Cuisine focus includes Mediterranean, Argentinian, Mexican, and German
Keeps interior service practical and well-timed, backed by a prior culinary background and yachting since 2010. Supports guest requests clearly across multiple languages.
- Yachting since 2010
- Speaks Greek, English, Russian, and Romanian
- Previous yachts include M/Y BOLARO, M/Y TAMER II, M/Y AL SALAMAH
Menu
- Pancakes & Waffles – various toppings
- Scrambled Eggs – hash brown, bacon & sausages
- Poached Eggs
- Croissants, Muffins & Bagels – with cream cheese and herbs
- Avocado Toast
- Monte Cristo Sandwich
- Milk & Fresh Orange Juice
- Cereals, Granola & Yogurt – marmalade with fresh fruits
- Variety of Cold Cuts
- Koulouri Thessalonikis
- Greek Bread Open Sandwich – tahini and honey
- Dry Bread – feta cheese and olives
- Lagana Bread – mousse batzotyri and apaki meat
- Tiganopsomo – mizithra cheese and molasses sauce
- Bougatsa Thessalonikis – cinnamon and powdered sugar
- Strapatsada – cherry tomatoes and feta
- Kagianas – with apaki
- Fried Eggs
- Omelette
- Dried Fruits & Nuts
- Tahini Pie
- Halva Pie
- Kataifi Rolls – mousse mizithra, pine nuts, blackberry sauce
- Skimmed Milk
- Low-Fat Yogurt
- Cottage Cheese
- Honey
- Low-Fat Protein Bar
- Low-Fat Granola
- Oatmeal
- Almond Milk – unsweetened
- Muesli – with seeds
- Low-Fat Marmalade – with stevia
- Low-Fat Cold Cuts
- Fresh Fruits
- Omelette – egg whites
- Croque Monsieur – low-fat cheese and turkey
- Avocado & Cottage Cheese Sandwich
Day 1
- Salmon Roll – mousse trilogy, cream cheese & herbs
- Spinach, Arugula, Lettuce – sunflower seeds, French Gruyère, cherry tomatoes, dried apple, fig, dried carrot flakes, fig vinaigrette
- French-Cut Lamb Chop – pear spuma, baby carrots confit, red wine château sauce
- Apple Crumble Tart – berry coulis
Day 2
- Sautéed Scampi – green pea velouté, lemon foam
- Fresh Arugula & Iceberg – parmesan, prosciutto, olive oil lemon dressing
- Risotto – saffron & shrimp
- Lemon Tart
Day 3
- Caramelized Foie Gras – fig marmalade, brioche crust
- Couscous – pomegranate, feta, fresh mint, sweet lemon dressing
- Lamb Fillet – rosemary and thyme, truffle potato purée
- Salted Caramel Tiramisu
Day 4
- Scallops – cauliflower purée, truffle oil
- Quinoa Salad – cucumber, celery, cherry tomatoes, olive oil, fresh mint, lime
- Grouper Fillet – sweet potato confit, sea urchin sauce, avocado foam
- Crème Brûlée – strawberries
Day 5
- Ceviche of Sea Bass – fresh herbs, mango chutney, lime
- Beluga Lentil Salad – smoked salmon, yogurt-dill dressing
- Chicken Ballotin – gruyère, Naxos cheese, sun-dried tomatoes, cornflake crust, Roquefort sauce, grilled vegetables
- Deconstructed Ekmek Kataifi
Day 6
- Fish and Scampi Vegetable Soup
- Baby Artichokes – fresh herbs, avocado lemongrass sauce
- Peking Duck – potato fondant
- Mille-feuille – vanilla cream and forest fruits
Day 7
- Fish and Scampi Vegetable Soup
- Baby Artichokes – fresh herbs, avocado lemongrass sauce
- Peking Duck – potato fondant
- Millefeuille – vanilla cream and forest fruits
Day 1
- Dorade Tartare – avocado, chives, crispy brioche, lime salad
- Grilled Beetroot – goat cheese, crunchy nuts, honey balsamic bianco vinaigrette
- Tenderloin – Aperol sauce, celery root purée, baby confit zucchini
- Deconstructed Black Forest – chocolate mousse, namelaka, cherry chutney
Day 2
- Aioli Cream – octopus, paprika foam, crispy cuttlefish ink tuile
- Niçoise Salad – tuna tartare, crostini, egg, asparagus, green beans
- Sea Bass – peanut crust, lemon emulsion, baby carrots
- Basil Panna Cotta – strawberry gel, crispy almonds
Day 3
- Vitello Tonnato
- Caesar Salad
- Grilled Dorade – herb velouté, fennel foam, spaghetti carrots & zucchini
- Pomegranate Sorbet – champagne foam and gold leaves
Day 4
- Homemade Ravioli – crab meat mousse, lobster velouté, fennel
- Spinach, Arugula, Lettuce – cashews, beetroot slices, carrots, avocado foam, beetroot vinaigrette
- Sous-Vide Pork Fillet – Dorito crust, potato purée, caramelised pear
- Profiteroles
Day 5
- Sweet Potato Soup – coconut foam, chorizo crumble
- Baby Spinach & Arugula – beetroot leaves, prosciutto, melon, egg, bacon, ranch sauce
- Linguine with Shrimp – tomato basil sauce, served with tagliata beef (combo version)
- Chocolate Tart – Maldon salt, caramel semifreddo
Day 6
- Crab Cake – truffle aioli
- Cobb Salad – USA style
- Tomahawk Ribeye – USA origin, mashed potatoes, Maldon salt
- American Cheesecake
Day 7
- Crab Cake – truffle aioli
- Cobb Salad – USA style
- Tomahawk Ribeye – USA origin, mashed potatoes, Maldon salt
- American Cheesecake
- Apple Crumble Tart – berry coulis
- Deconstructed Black Forest – chocolate mousse, namelaka, cherry chutney
- Lemon Tart
- Basil Panna Cotta – strawberry gel, crispy almonds
- Salted Caramel Tiramisu
- Pomegranate Sorbet – champagne foam and gold leaves
- Crème Brûlée – strawberries
- Profiteroles
- Deconstructed Ekmek Kataifi
- Chocolate Tart – Maldon salt, caramel semifreddo
- Mille-feuille – vanilla cream and forest fruits
- Millefeuille – vanilla cream and forest fruits
- American Cheesecake
- Bougatsa Thessalonikis – cinnamon and powdered sugar
- Tahini Pie
- Halva Pie
- Kataifi Rolls – mousse mizithra, pine nuts, blackberry sauce
No dedicated snacks section is provided in the menu content.
Chef’s Style & Influences
Mediterranean and Greek breakfast traditions with French-style sauces, seafood, and modern plated desserts.
